Ingredients
Vegetables and Nuts
- 1 beet
- 1/4 cup pistachios
- 1 cup arugula
- 2 tablespoons capers
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Pinch of salt and pepper
Other
- 2 oz goat cheese
- Baguette (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beet.
- Roast Beet: Scrub the beet thoroughly while leaving the skin on, then wrap it tightly in aluminum foil. Place it on an oven-safe dish and roast for about 1 hour, or until the beet is tender when pierced with a fork.
- Peel and Slice Beet: After roasting, allow the beet to cool slightly. Peel off the skin using your hands or a towel to protect your fingers. Use a mandolin or vegetable peeler to slice the beet into very thin rounds for a delicate carpaccio texture.
- Arrange Beet Slices: Lay the beet slices neatly on a large platter. Sprinkle pistachios and capers over the beets, then pile the fresh arugula in the center of the plate to add freshness and peppery flavor.
- Prepare Dressing: In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper until well combined. Drizzle this dressing evenly over the beets and toppings to enhance the flavors.
- Add Goat Cheese and Serve: Crumble or place slices of goat cheese over the beet arrangement. Serve the carpaccio alongside slices of crusty baguette to complement the dish’s texture and flavors.
Notes
- Roasting the beet with skin on helps retain moisture and flavor.
- Use kitchen gloves when slicing beets to avoid staining your hands.
- Adjust honey and lemon juice in the dressing to your preferred balance of sweetness and acidity.
- Goat cheese adds a creamy tang, but you can substitute with feta for a different flavor.
- Serve immediately after assembling for best texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
